BLODGETT Fresh from the Oven


October 2007	The Latest Information for Foodservice Professionals from BLODGETT
Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com

Riddle of the Month: When I point up it's bright, but when I point down it's dark. What am I? (see answer below)

Visit Blodgett at NAFEM booth #1957 for the latest advancements in foodservice cooking equipment.

Georgia World Congress Center

Atlanta, Georgia

October 11-13, 2007

	NAFEM 2007 Preview Edition In this edition of Fresh from the Oven we would like to give you a quick preview of the Blodgett booth (#1957) at NAFEM 2007.
	Blodgett Demonstration Theatre Come see the latest advancements in cooking technology for today and tomorrow. Give us 30 minutes of your time and we will give you a comfortable place to sit down, good food to eat, and a great education on the latest technology from Blodgett today plus what’s coming for the future. Current technology will include the Blodgett BX Boilerless Combi and the DFG-100 XCEL with the new roasting control. Future products featured will be the Hydrovection Oven and Boiler Free Steamer. The demonstrations will be held in the Blodgett booth (#1957) at 10:15, 11:00, 12:00, 1:00, 2:00, 3:00 and 4:00 on Thursday, Friday and Saturday. All participants will be entered to win an iPod Nano™ with multiple drawings each day. We hope to see you there. iPod is a registered trademark of Apple Inc. Apple is not a participant or sponsor of this promotion.
	NEW Hydrovection The NEW Hydrovection™ oven from Blodgett unites convection cooking with moisture to produce a quality product faster than standard convection ovens. Move your product from the kitchen to the table quickly with the Hydrovection™ from Blodgett. A four speed bi-directional motor and innovative blower wheel design combine to form a unique air control system for a high quality, no-turn bake, with increased product yields that generate savings for you. The unique energy management system precisely controls the cooking environment reducing energy consumption by 40% over typical electric convection ovens. The Hydrovection™ oven is self cleaning. It uses a steam assist feature to loosen baked on deposits reducing your cleaning time up to 95%. The oven also features a welded 316 stainless steel coved liner, an optional integrated spray hose, and a drain for easy interior wash down. The Hydrovection will be available in both full and half size models. * available 2008
	NEW BX-14G Boilerless Combi Oven Steamer We are pleased to be cooking live on the NEW Blodgett Combi BX-14 Boilerless oven-steamer at NAFEM 2007. The BX-14 Boilerless combi creates steam without the use of a boiler or steam generator. Our unique system turns water into steam within the cooking chamber eliminating the need for a steam generator or boiler. The ADVANTAGE of our BX-14: lower cost of ownership, while delivering high quality combi, hot air and steam modes for all your cooking needs. Plus you get our newly designed oven door with a dual stage door latch to vent steam before fully opening, four halogen lights for superior oven illumination, and new oven controls with a detachable core temperature probe. The BX-14 also includes a retractable hose reel hidden behind the door, a coved corner liner and a hinged pressure panel for easy cleaning. Be sure to stop by the Blodgett booth to see the future of Combi cooking. We will also be showing the BCX Combi as well as the NEW Blodgett CNVX-14, a full size convection oven designed specifically for stacking with either the BCX-14 or BX-14. Click here for more information.
	NEW XCEL Convection Oven Core Temperature Probe Let your oven work for you 24 hours a day with the NEW Blodgett XCEL Optional Core Temperature Control. This new control features both Cook & Hold and Low Temperature Roast & Hold functions allowing you to roast your product overnight with all the confidence and benefits of a traditional Cook & Hold oven. The detachable core probe enables proper probe placement outside of the hot oven cavity and easy cleanup. Be sure to stop by the Blodgett booth for a delicious sample of roasted product from the DFG-100 XCEL.
	NEW Boilerless Steamer We are excited to give you a sneak peak of this NEW Boiler Free Steamer, the latest addition to our extensive steam line. The SBF (available later this year), features a high power unit for fast recovery but in a connectionless design.
	NEW XCEL-50E Half Size Convection Oven The NEW XCEL-50E half size convection oven will be on display at NAFEM 2007. The XCEL-50E, sets the new standard in half size convection ovens, with a sleek new look and all the features you depend on from Blodgett. The XCEL-50E addresses concerns of today such as a more energy efficient heat exchanger allowing for faster heat up and better recovery. When combined with our fully welded angle iron frame and rigid insulation, hot air stays where it should, in the oven. Our user friendly control panels, adjustable multi speed motor and aero dynamically designed air distribution panel combine to give you that superior bake you have been looking for.
	NEW S1820G Conveyor Oven Blodgett is pleased to be showing the newest offering in our conveyor oven line, the S1820G. As the smallest gas conveyor oven available, the S1820G is perfect for kiosk and other small production applications. Click here for more information.


		DELICIOUS DECK OVEN DESSERT

almond tart

Click here for recipe

This month we are pleased to feature our own Chef Sarah Tresser.

Sarah has just completed some product testing on the Blodgett 911 deck oven and would like to share her recipe for Almond Tart with you. Try this in your Blodgett deck oven for a wonderful ending to any meal.

Chef Sarah Tresser

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If you have questions on any of the information in this newsletter, please click here to contact us.

Riddle of the Month Answer: A light switch

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